oils
Standard sunflower oil is extremely high in omega-6 linoleic acid, which promotes inflammatory pathways when consumed in excess relative to omega-3 intake.
Omega-6 Linoleic Acid
+1.2
Excessive omega-6 intake shifts eicosanoid production toward pro-inflammatory compounds like prostaglandin E2.
Vitamin E
-0.2
Natural antioxidant that provides some protection against lipid oxidation.
Refinement Processing
-0.2
High-heat processing removes beneficial compounds and may create oxidized fatty acids.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Pure oils are FODMAP-free as they contain no carbohydrates or fermentable fibers.
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